Skillet Vegetable Lasagna - Slender Kitchen
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Skillet Vegetable Lasagna

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327
Calories 
35g
Carbs 
13g
Fat 
21g
Protein 
9
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

Love lasagna but don't love how long it takes? Consider making this skillet vegetable lasagna instead. It has all the great flavor of lasagna but is made in one skillet on the stove. Mix up the vegetables to include all your favorites and use traditional ricotta cheese or substitute for cottage cheese. Delicious either way and great for freezing.

Prep Time

Skillet Vegetable Lasagna

28
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tsp olive oil
  • 4 cups spinach
  • 1 U zucchini, sliced very thin
  • 1 cup mushrooms, sliced
  • 1 cup part skim ricotta cheese
  • 1 U egg
  • 2 tbsp Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 18 oz canned tomato sauce
  • 6 U no boil lasagna noodles
  • 3/4 cup shredded part skim mozzarella

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 327
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 6g
31%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 86mg
29%
Sodium 1 261mg
55%
Total Carbohydrate 35g
11%
Dietary Fiber 5g
19%
Sugars 9g
Protein 21g

Directions

  1. Heat the olive oil in a skillet over medium heat. Add the spinach, zucchini, and mushrooms. Cook for 5 minutes. Squeeze out any excess moisture and set aside.
  2. In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, oregano, and dried basil. Set aside.
  3. Spray the skillet with cooking spray. Add about 1 cup of sauce to the bottom.
  4. Cover with two lasagna noodles, breaking them if needed.
  5. Then layer on half the zucchini, mushrooms, and spinach. Season with salt and pepper.
  6. Layer on half the ricotta mixture and then sprinkle with 1/4 cup mozzarella.
  7. Add another cup of spaghetti sauce. Then make another layer starting with 2 noodles, then the remaining vegetables, the remaining ricotta, then 1/4 cup mozzarella cheese.
  8. Top with the final 2 noodles and remaining sauce. Sprinkle with last 1/4 cup of mozzarella cheese.
  9. Cover and cook (directly on the stove top) for 25 minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Jill Doying's picture
    5

    Average: 5 (1 vote)

    1993
    Absolutely delicious! My husband said he would never have known it wasn't the traditional baked lasagna and was possibly the best lasagna he's ever had. We rarely eat meat so this was right up our alley. I was confused that the ingredient list says 'tomato sauce' and the directions say, "add the spaghetti sauce". As it was I read 18 ounces as 8 ounces of tomato sauce and had to mash tomatoes up to make the difference. It was still positively delicious!
    0
    out of 0 people found this review useful
  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    1993
    This was super tasty and easy to make! My one criticism was the recipe didn't indicate what temp the lasagna should be cooked on or whether it was on the stove or in the oven. I figured it out but might want to adjust.
    0
    out of 0 people found this review useful
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